Hazelnut, Ricotta, and Lemon Pesto
This unique, yet versatile pesto recipe from Bon Appétit does as well tossed with pasta as it does alone, slathered on a slice of baguette.
Ingredients
- 1 garlic clove peeled
- ½ cup hazelnuts toasted, husked (about 2 ounces)
- ½ cup coarsely chopped fresh basil
- 5 tablespoons extra-virgin olive oil divided
- 1½ cups whole-milk ricotta cheese from one 15-ounce container
- 3 tablespoons fresh lemon juice
- 1½ teaspoons packed finely grated lemon peel
- 3 tablespoons freshly grated Pecorino Romano cheese
- Fine sea salt
Instructions
- REPARATION
- With processor running, drop garlic clove into machine and blend until finely chopped. Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped. Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended. Transfer mixture to small bowl and stir in Pecorino Romano cheese. Season to taste with sea salt and freshly ground black pepper.
Notes
This recipe can be made 2 days ahead. Cover and refrigerate.
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